Chili Lime Salmon Over Coconut Rice

This vibrant and flavorful dish combines tender chili lime salmon with fragrant coconut rice, creating a harmonious balance of spicy, tangy, and creamy flavors. It's a perfect meal for seafood lovers who enjoy a touch of tropical flair.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 can 14 ounces coconut milk
• 1/2 cup water
• 2 tablespoons chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Put lime juice, chili powder, salt, and pepper in a small bowl and mix them together

On a baking sheet that has been lined with parchment paper, put the salmon fillets

The chili lime mix should be brushed on top of the salmon fillets

Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked

Rinse the jasmine rice under cold water until the water runs clear while the salmon cooks

Rinsed rice, coconut milk, and water should all be put in a medium saucepan

Bring to a boil, then turn down the heat to low and cover

Simmer for 15 to 20 minutes, or until the rice is done and the liquid is absorbed

Use a fork to fluff up the cooked rice, then take it off the heat

Serve the salmon with chopped cilantro and lime wedges on top of the coconut rice